Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 carrots, peeled and chopped (about 1 cup / 120g)
  • 2 celery stalks, chopped (about 1 cup / 100g)
  • 4 cloves garlic, minced
  • ¼ cup (30g) all-purpose flour
  • 1 teaspoon (5 ml) tomato paste
  • 1/2 teaspoon (2.5 ml) smoked paprika
  • 1/4 teaspoon (1.25 ml) cayenne pepper (optional, for a kick)
  • 6 cups (1.4 liters) lobster stock (homemade or store-bought)
  • 1 cup (240 ml) dry sherry (or dry white wine)
  • 1 bay leaf
  • 1 sprig fresh thyme
  • Salt and freshly ground black pepper to taste
  • 1 cup (240 ml) heavy cream
  • 4 ounces (115g) cooked lobster meat, chopped
  • 2 tablespoons (30g) unsalted butter
  • Fresh chives, chopped (for garnish)

Instructions:

  1. Heat olive oil in a pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Stir in flour and tomato paste and cook for 1-2 minutes, stirring constantly to prevent burning.
  3. Gradually whisk in the lobster stock and sherry (or white wine), scraping up any browned bits from the bottom of the pot. Add bay leaf, thyme, smoked paprika, and cayenne pepper (if using). Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 30 minutes to allow the flavors to meld.
  5. Remove bay leaf and thyme sprig. Use an immersion blender to blend the soup until smooth. If using homemade stock or want an extra-smooth texture, strain the soup through a fine-mesh sieve or cheesecloth.
  6. Return the soup to the pot. Stir in heavy cream and chopped lobster meat. Heat gently, being careful not to boil.
  7. Just before serving, stir in butter for extra richness.
  8. Season with salt and pepper to taste. Garnish with fresh chives and reserved lobster meat (if using). Serve hot.